Perfectly Chewy Glutinous Rice Dumplings (Ham Sui Gok)

This addictive Ham Sui Gok recipe is going to wok your world. With a gloriously umami filling and a satisfyingly crispy skin, you won’t believe the results you can get when you make this Dim Sum classic at home. Read on for the full recipe.

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Glutinous Rice Dumplings (better known as Ham Sui Gok) are an iconic Dim Sum classic that is a must-order for us whenever we go out.

It all starts with an umami-packed filling of pork, shrimp, sausage, turnip, and mushroom, which is then encased in the most gloriously addictive deep fried wrapper. It’s chewy, it’s crispy, and frankly, it’s one of the best things you’ll ever eat.

Think of them as giant dumplings with a mochi-like skin. Once you try one, you’ll never be the same.

And yes, it’s possible to make them at home, with just a little effort.

Curious how to do it? Keep scrolling for our foolproof Ham Sui Gok (AKA Glutinous Rice Dumplings) recipe. Good things are on the ho-rice-on.

Ingredients for Our Ham Sui Gok Recipe

For the filling:

  • 100g minced pork 
  • 1 piece Chinese sausage 
  • 25g dried shrimp
  • 15g dried shitake mushroom
  • 15g minced dried turnip
  • 2 gloves minced garlic 
  • 1 tbsp oil 
  • 100mL water
  • 1 tsp cooking wine 
  • 1 tsp oyster sauce 
  • 1/2 tsp dark soy sauce 
  • 1 tsp soy sauce 
  • 1 tsp sugar 
  • 1/2 tsp chicken powder 
  • 1 tsp sesame oil 
  • Pinch white pepper powder 
  • 1 tsp cornstarch, mixed with 1 tbsp water 

For the wrapper: 

  • 120g wheat starch 
  • 230g boiling water
  • 195g glutinous rice flour 
  • 135mL water 
  • 100g sugar
  • 120g lard 

Step by Step Instructions for Our Ham Sui Gok Recipe

This iconic dim sum classic takes a bit of work, but the results are well worth it. Here are the step by step instructions!

Rehydrate your dried mushrooms by soaking them in water for at least 4 hours.

To prepare the wrappers, mix wheat starch and boiling water well, then wait 10 minutes.

Add glutinous rice flour, water, sugar.

Mix well for a few minutes, until thoroughly mixed.

Add lard, and mix again until you get a firm dough.

Keep in fridge for 4 hours (or even overnight) before using.

To prepare your filling, first dice your Chinese sausage, dried shrimp, dried mushroom, and dried turnip into small pieces.

In a small bowl, mix together 1 tsp oyster sauce, 1/2 tsp dark soy sauce, 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp chicken powder, 1 tsp sesame oil, one pinch white pepper powder, 1 tsp cornstarch, 1 tbsp water and set aside.

Add 1 tbsp oil into a hot pan. Add minced garlic first then add your Chinese sausage and dried shrimp.

Fry for about 15 seconds, then add your pork:

Add your dried turnip and dried mushroom:

Then add 1 tsp cooking wine. 

Add your pre-mixed bowl of sauce, along with 100mL water and cook for another minute.

The filling should now be coated in the thickened sauce, but if the mixture still seems a bit liquidy, mix up a bit of additional cornstarch slurry (1 tsp cornstarch with 1 tbsp water) and add it in one teaspoon at a time to thicken up the mixture.

Transfer the mixture into a large bowl and let it cool for a few hours in the fridge.

When you’re ready to assemble your Ham Sui Gok, remove the dough from the fridge and knead for a few minutes to warm it up and make it malleable again. Split it into 35g pieces.

To wrap your Ham Sui Gok, roll each dough segment into a ball, then flatten it with your hand.

Take a tablespoon of filling and place it on the center your dough disk.

Fold your dough disk in half and seal the edges so you have a half moon sort of shape. Pinch to seal shut.

Use your hands to roll/smooth it out a little bit into your final desired shape. I personally prefer Ham Sui Gok to be slightly fatter and more pointed at the end, like large lemons, whereas Papa G prefers them to more rounded at the end, like thin potatoes. Either way, it’ll taste the same.

To fry your Ham Sui Gok, heat your oil to 300 degrees Fahrenheit (150 degrees C) and then place your dumplings inside the oil. Move them around gently to ensure they’re not sticking to the bottom. While they’re frying, turn the heat down slightly, to ensure they don’t burn. 

Wait for your Ham Sui Gok to float to the top, then turn your heat back up to high and let fry for 30 seconds, or until your ideal golden brown.

Drain your Ham Sui Gok, and enjoy!

We Hope You Enjoy Our Ham Sui Gok Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.

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